risella aka tuna risotto - Cook with Gem

Ingredients

• 1 large red onion
• 1 large bulb of fennel
• 1 tablespoon organic rapeseed/canola or olive oil
• 2 red peppers (bell peppers)
• 3 cloves garlic
• 1 tablespoon tomato puree/paste
• 285g (10 ounces) risotto rice, such as Arborio
• 1 x 400g tin chopped tomatoes (14.5 ounce can) of diced tomatoes, no herbs or salt added
• 3 x 160g tins (5 ounce cans) of tuna in olive oil or spring water
• Sea salt and freshly ground black pepper
• 1-2 tablespoons red wine vinegar
• 1 lemon
• 1 bulb fennel
• half a teaspoon each sea salt and freshly ground black pepper
• Optional – rocket/arugula, pea shoots or watercress